Ingredients:

• 1 – long carrot, chopped to bite size (or 1 cup baby carrots)
• 1 – medium potato, chopped into 8 pieces
• 1 – medium capsicum, chopped into 8 pieces
• 1/2 cup – frozen vegs (peas, cauliflower)
• 1 – medium brinjal, chopped into 8 pieces (optional)
• 1 – medium onion, finely chopped
• 3 tbsp – oil/ Ghee
• 3-4 – Cardamom pods (or 1/2 tsp Cardamom powder)
• 3 – Cloves
• 1 inch – Cinnamon stick
• 2-3 – Bay Leaves
• 1 tsp – Garam Masala
• 1/2 tsp – turmeric/haldi powder
• 1/2 tsp – jeera/cumin powder
• 1/2 tsp – pepper powder
• 1 – slit Green chilli
• 1 tbsp – Sugar
• 1 cup – cooking Cream
• Salt – to taste

Method:

1. Heat oil (in a pressure cooker for quick work) and fry onions in them, until pink and soft.
2. Add the spices (cloves, cinnamon, cardamom, bay leaves) and fry well.
3. Add the powdered spices and continue to fry for a minute.
4. Wash and drain the vegetables and add to the cooker (except the capsicum/ bell peppers and frozen peas/cauliflowers).
5. Add 1/4 cup water and salt and set to cook (a whistle on high-heat if using a pressure cooker).
6. Add the remaining vegetables, sugar and slit chillies and simmer for a few minutes until the bell-pepper is a bit soft.
7. Beat the cream and add it slowly, stirring gently but well.
8. Adjust water/cream for your desired consistency and simmer for 1 minute and it’s ready.
9. Serve hot with naan, parathas or rotis.

Recipe courtesy of Lil’ Chef